The Best Grilled Steak Kabobs (Tender and Flavorful)

Whisk the marinade ingredients together in a medium bowl. Pour about one-third into a separate bowl and set it aside for serving.

½ cup extra-virgin olive oil, ¼ cup Worcestershire sauce, ¼ cup balsamic vinegar, 4 cloves garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, 1 teaspoon black pepper

Add the cubed beef to a bowl, then pour over the marinade, leaving out the reserved portion. Toss well so every piece is coated, then refrigerate for 30 to 45 minutes.

2 lbs beef tenderloin

Skewer the beef, alternating it with the vegetables (check the NOTES if you’re using wooden skewers). Don’t crowd everything together; leave a little room so the heat can move around and brown the beef on all sides.

1 red onion, 3 bell peppers, 8 baby bella mushrooms

Preheat the grill to HIGH heat.

Arrange the kabobs on the grill and cook for 5 to 7 minutes. Brush the tops with the marinade, making sure not to use the reserved sauce. Turn them over and cook another 5 to 7 minutes, brushing again with the marinade. Continue until the meat reaches 135°F for medium.

Take the kabobs off the grill and let them rest for a few minutes. Generously brush them with the reserved sauce, then garnish with parsley and serve with coarse sea salt and extra sauce on the side.

2 tablespoon Italian parsley, coarse sea salt